Celeriac purée with spiced cauliflower and quail's eggs from Nopi - The Cookbook (page 8) by Yotam Ottolenghi and Ramael Scully

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Accompaniments: Farinata

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on July 06, 2024

    Making again as I have a celeriac bigger than a child's head. This recipe takes about 1/3 of it!! I am cooking the celeriac as specified but in the instant pot (so easy), making the spiced cauliflower and topping with burrata as before (as I minimise cooking with eggs). UPDATE: It is even better 24 hours later! I stored leftovers in the fridge and we had it with the following night's dinner.

  • Ganga108 on February 26, 2022

    Wonderful! An Ottolenghi take on hummus and tabouleh. Used burrata instead of eggs.

  • Boffcat on October 14, 2018

    Very good, and made a generous full meal for three people when made with hen's eggs (it could probably have stretched a bit further). More straightforward to put together than I expected.

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